By TeresaS on January 17, 2006
Photo by Andi of Longmeadow Farm
Photo by Andi of Longmeadow Farm
"This is always a request during the holiday season. Those who are allergic to shrimp need to stay away!!! There was a girl at the office who ate lots of this and blew up like a balloon. She thought she had a small allergy to shrimp. Spent the next day in the hospital. But!! still it is always in high demand. After wayout2011 review the recipe has been updated to show pre-cooked shrimp is used. Thanks you for pointing out the error."
Serving Size: 1 (107 g)
Servings Per Recipe: 12
"I made this for Thanksgiving and it was so delicious served with club crackers and wheat thins! It makes a lot! I am going to make it for my company Christmas party. Don't be afraid to make this a couple of days in advance because the flavors just get better. We had the leftovers 3 and 4 nights after Thankgiving and the taste was better each day."
"Didn't change this at all - except add some fresh chives to the top for a decoration. Over the hill with a taste sensation - had some french bread to dip into - and that's all we needed on this cozy evening. Thx!"
"delicious! I added in fresh garlic in place of the powder and also added in some Tabasco, make certain to hand-squeeze out any excess moisture in the shrimp and then chop finely, this only gets better with chilling time, thanks for sharing Teresa!"
"Very tasty, outstanding dip. Had it with bome chips, and it made a great appetizer for a quiet night. Made recipe as posted without any adjustments. Will be making again. Made for 1-2-3 hits."
"What's not to love?? I too added a healthy dash of hot sauce (Crystal) and I garneshed with a dusting of paprika. Will be making this again!"
"Have a high demand for dips & appetizers for last evening, so I was glad to find this recipe just in time! It took a bit of doing to find a store that had cream of shrimp soup, but when I did, this went together very well & made a GREAT TASTING dip, & one that I'll be making again! Thanks for your recipe! [Tagged, made & reviewed in Please Review My Recipe cooking game]"
"My mom used to make this recipe back in the 50's. I still make it to this day and can eat the whole batch myself. Make sure you soften the cream cheese real good and mix with a hand blender to get it nice and smooth. Fold in any kind of (cooked) shrimp you want and let it firm up again in the fridge. Oh man...I'm making myself some this weekend, for no reason at all other than I. LOVE. THIS. STUFF."
"Not a review, but a note to wayout2011. I hope you weren't serious about using raw shrimp. I would be willing to wager the recipe is talking about frozen fully cooked shrimp."
"I thought it would be good but turns out that I don't like the taste of raw shrimp. If I do make it again I will cook the shrimp first as I think that would make it much better."
"This was yummy! Note the recipe has now been changed to specify "thawed PREcooked shrimp" to avoid confusion. It was a real crowd pleaser. Added some very small diced celery, one thin slice of sweet onion diced and some chives for a bit of color-- I made it again last night for the Oscars. A keeper!"
"Wayout2011, the ingredients are pretty clear about using pre-cooked frozen baby shrimp, thawed. I definitely encourage you to try it again, I think you'll like it. I did it with precooked large shrimp and chopped them. Very good!"
"Wayout commented that he or she did not like raw shrimp. It is not raw its just frozen. You can buy cooked or raw shrimp frozen. So just make sure you buy the right one. Also you can buy cooked canned shrimp."